INGREDIENTS
1
large (1.6 kg) free-range chicken
2
bay leaves
3
sprigs of thyme
1
bottle (750 ml) good red wine
1
whole head of garlic
50 g
stone ground flour
3 tbsp
butter
125 g
bacon, diced into small lardons
12
pearl (baby) onions, peeled
250 g
baby button mushrooms
4
carrots, peeled and cut into 1 cm dice
2 tsp
olive oil
250 milliliters
chicken stock
1 tsp
tomato puree
4
sprigs Italian parsley
sea salt and black pepper to season